“There are very few things that light up my brain than when I taste something that I haven't tasted before or something that is familiar but is just sublime. That's what gets me up in the morning .” — Quinn Adkins
“I think chefs are built different. I think their brain chemistry is different in a good way. I think chefs are born. I think there's a better connection between memory and taste for a chef.” — Alex Sadowsky
Sponsored by Ventura Foods
Chef Quinn Adkins is the director of menu development for Culver’s, and chef Alex Sadowsky is the concept chef for Twin Peaks Restaurants, and they agree on a lot of things. There is no greater inspiration for a curious young person than having a mom who is not a great cook, and Gen Z might just save the industry. We sat down with them to discuss their thoughts about the state of the business, and what excites them most about where things are headed.
QA: You know, growing up in the ’70s, we were latchkey kids before that was ever such a thing. Both my parents worked. I grew up on a small cattle ranch in rural Oklahoma, and my brother and I were home like, three or four hours by ourselves before our parents came home. So, there was the fundamental need to be self-sufficient. It was not something that I was ever seriously considering as a career, but I picked up a paper one day and there was this story about the local culinary program at the community college. I thought, “Well, people always need to eat.” I signed up for the first class. And honestly, within the first hour of that first day, I knew that I had found my place. I’ve been in the industry over 30 years, and it has been a remarkable journey and I learn something every day. I never take for granted how fortunate I am to do what I love.
AS: My mom is a terrible cook. Quinn, you and I have that in common, we’ve talked about that a lot. And interestingly enough, I think if you talk to a lot of chefs, it’s pretty common too. My dad, on the other hand, is a great cook. He was traveling all around the world when I was growing up in the ’80s, he would come back home from being in Thailand or the middle of nowhere in China, and you couldn't get that type of cuisine anywhere here. So, he would have to make it at home. That’s what started that kind of culinary identity for me, and that was that “Ratatouille” moment, like fireworks going off over your head. I was diagnosed with Crohn's disease when I was about 14. I ended up having to kind of teach myself cooking and basic nutrition just to figure out what worked best for my body. And I was hooked. I knew it was what wanted to do with my life. And you know, kind of like what you said, Quinn, it’s one of those things where you’re like, hey, everybody’s gotta eat. I’ll always have that to fall back on and some good job security. And it just really set a good foundation.
QA: Alex, you know, at Culver’s we wear multiple hats. But you literally do the work of at least three, maybe four people over at Twin Peaks, and I know the toll that takes, but you are one of the most resilient people that I know, and that's one of the things I admire most about you.
AS: Thank you. But I think it's all of us, Quinn. I think chefs are built different. I think their brain chemistry is different in a good way. I think chefs are born. I think there’s a better connection between memory and taste for a chef, and what really triggers those moments and training your palette is not easy to come by either. We are built differently than the general public and you can spot them a mile away. If you see a chef go grocery shopping, you better get out of their way, and you can absolutely spot them, right?
QA: Yes, because there’s nothing but condiments in there in their grocery cart!
AS: It’s condiments, for sure. But also, their method. They already probably have a plan laid out in their head of the route they're going to take. They probably have a budget in mind, too. If something’s off budget, they’re going to be the first ones to ask the staff, “You raised the price on this. Why did you do that?” Normal people don't do that. But our brains are just different.
QA: I will agree with you on that. There are very few things that light up my brain than when I taste something that I haven't tasted before or something that that is familiar but is just sublime. You’re right. It is the way that that I’m wired. That’s what gets me up in the morning and seeking out those experiences and continuing to expand my awareness and my understanding of what food can and should be. Which is definitely one of the biggest joys in in in my life.
AS: I think part of it too is the work ethic, right? I think most of the chefs that we all hang out with and talk to and see wearing the multiple hats and working a lot compared to some other people is it is just what they enjoy. Everybody wants work-life balance too. But if I worked 9 to 5 and I was just sitting in the office, I would be so bored.
QA: You have to have an inherent sense of curiosity and a desire to learn in order to excel in this in this industry. I sought out opportunities that would allow me to get into the larger brands try and continue a campaign to say food doesn't have to be mundane. It doesn't have to be all the same. And my personal menu philosophy has kind of evolved and solidified into a recognition that it doesn't matter what you're serving, you can be running a hot dog stand. But if you serve the best possible product that you can and do it just a little bit better and a little bit differently than what anyone else is doing, that's a recipe for success. But you also have to be able to work through challenges. Alex, I know you and I have talked numerous times about the craziness of the supply chain inconsistencies right now, and the last two years have kind of been a catalyst for rethinking a lot of things.
AS: I think that's all 100% accurate, Quinn. I wish I could say the last two years we all learned some stuff and we’re going to get better because of it, but I don't know. I think it was like a Stephen King movie and we were stuck in a bubble and we all lost two years.
QA: I think you are at least somewhat right. Our entire supply chain and distribution system was basically built on a House of Cards that we kept kicking those real long-term solutions down the road. And so, we’re facing a reckoning of all those decisions that were made in the past.
The micro crises that we have to deal with on a daily basis just blows my mind, and the creativity that we’ve had to rely upon to keep the wheels on the bus and keep the products flowing to our restaurants is something that I’m really proud of. I believe that our supply chain management teams are the unsung heroes of this this pandemic because of the superhuman efforts that they’ve exhibited to get products where products either didn't exist or they were halfway across the country. I have been awed by their relentless, nonstop efforts to ensure that our restaurants have the product that they need to serve our guests.
AS: And you know, just to double down on that, it's what I've always argued, and Quinn you have heard me do this a lot on some bigger stages too, COVID didn’t cause any of it, it just accelerated it. it was gasoline on the fire for everything, right? So, not just supply chain. It’s the lack of people. You know, technology limitations can't overcome a lot of this stuff this quickly. And even though we’re all getting creative and pivoting, it ends up creating a lot of other problems as well. I think we'll find a way out of it eventually.
QA: I will say I will say that the folks that have stayed in the industry are the are the ones that truly believe in it. It’s not just a job for them. It’s not just, a way to pay the bills. They do it because they love it and we're seeing a much more engaged workforce in our restaurants and
they’re gaining inspiration and motivation in working together. You’re seeing that camaraderie and that teamwork really coalesce around a common goal. You really want those people that are invested in the success of your organization to get you through these tough times.
AS: And who would have thought two years ago that it would have been Gen Z that we’re talking about that are so great! Everyone was so afraid of the millennials, and the Gen Z generation is the exact opposite. I mean, these younger kids like you’re talking about Quinn, that are just getting into it, they have the passion for it. It’s not necessarily about the money. They want to do it and they want to do great at it. So, I think that's one of the best things to come out of this. I don't know if we would have been in the same spot without COVID really accelerating that, it would have taken a while for that to see that generation really shine.
QA: So, people when they ask what it means to be an innovation chef or an R&D chef? It requires a certain flexibility and ability to kind of be a little more visionary. It’s a rare skill, but all the successful R&D chefs that I know have that ability to flex and pivot. So, that is something I hope young chefs are taking away right now. Honestly, we're more puzzle solvers than anything else, and it’s figuring out how to articulate and bring our concepts to life in a way that makes money for our operators and for our organizations, but also surprises and delights our guests. And I think that that kind of that, that curiosity spark and that inspiration spark is something that can be cultivated over time.
AS: I would also challenge people to stand up for themselves early in their career, they don’t need to be taken advantage of. They don't need to be just beaten into the dirt with hours and being overworked and all this other stuff. I that I wish somebody would have told me that I didn’t need to do that, and I could have still built up my career successfully.
QA: It’s also easy to kind of get inside your safe space where you’re comfortable and you know you're successful but pushing yourself to learn about different cuisines and different ingredients and experiencing them and experimenting with them. Don't be afraid to take chances because it's figuring out where your niche lies and what's your hook? What's your angle? What's your core differentiator? That is going to make you successful over all of the other chefs that are doing the same thing.
AS: Or what makes you happy? How about that, right? What’s the niche that makes you happy? When you wake up and that’s all you want to do. That makes all the difference in any career, but especially this one.
QA: Alex, you said it earlier. We get bored easily so we’re always pushing ourselves to learn more and understand more. I always encourage young culinarians and young chefs to not be afraid to take risks and figure out how you can just do it a little bit better than anyone else.
About MenuMasters:
The MenuMasters program was founded by both Nation’s Restaurant News and Ventura Foods in 1997, with the inaugural event held in May of 1998.
The Nation’s Restaurant News MenuMasters Awards, sponsored by Ventura Foods, is a highly respected competition honoring menu R&D leaders for their personal achievements and contributions to the foodservice industry.
MenuMasters Spotlight is a monthly communication with stories that tap into the most creative minds in menu innovation and how their passion for food drives their success in business and life.
Visit https://menumastersevent.com/ and https://www.venturafoods.com/ for more information.
